With the help of some Coeliac friends I have managed to find 2 versions that you can try as a substitute for shortcrust pastry in your recipes. Gluten free pastry is not like gluten filled pastry, in behaviour, taste or texture. If you’ve never had the gluten filled variety before you wont know what you are missing. If you are switching it may take a while to grow used to, but persevere if you miss those pies, flans, tarts and quiches and you will adjust. I prefer version 1.
Link to measurement conversion chart
Version 1
Given to me by my friend Helen, makes excellent mince pies, sweet desserts that call for nuts and also savoury dishes.
Ingredients
- 5oz Plain gluten free flour blend - eg Doves Farm
- 1oz Walnuts blended to a powder
- 1 ½ oz Butter or Margarine, cut to small cubes
- 1 ½ oz White fat or lard, cut to small cubes
- Pinch of salt
- Water
See method for both below
Version 2
Given to me by another friend Emma, this pastry is a good, general all rounder.
Ingredients
- 4oz/115g Plain gluten free flour blend
- 2oz/50g Brown rice flour
- 2oz/50g Soya Flour
- 4oz/115g Butter or Margarine, cut to small cubes
- Pinch of salt
- water
Method for both
- Put the flour Into a large mixing bowl with the salt and fat.
- Rub the fat and flour together using your finger tips until the mixture resembles breadcrumbs
- Add enough water to form a dough, stir with a knife or your hand.
- Empty the bowl onto a work surface and gently knead the dough until it forms a ball and the ingredients are mixed
Hints and tips
- Unlike the gluten filled stuff these doughs benefit from being a little wet
- Allow the dough to rest in the fridge for a good hour, this helps the dough to mature and hold together better when rolling
- Remember this pastry has no gluten, It lacks elasticity and will fall apart easily. When rolling it out it is best to sandwich the dough between 2 sheets of cling film dusted with gluten free flour.
- Remember you can substitute these pastries for shortcrust pastry in any recipe but check that all the other ingredients are also gluten free.
If you have some photo's to share, we would love to hear from you or you can post them on our Facebook page.
Acknowledgements
Helen and Emma, thank you so very much for your help, guidance and generous donation of these recipes.
Here are some of the recipes you might like to try using gluten free pastry;
Savoury
All of the quiche and flans in our collection can be made substituting gluten free pastry for the gluten variety including;
Sweet
- Louise's South African Lemon Meringue Pie
- Mince pies made with our Cranberry Mincemeat
We hope you have enjoyed these recipes and would love to hear from you if you have any recipes to share, serving suggestions or variations to add.
Happy eating!